What Moroccan couscous variation is topped with onions, raisins, cinnamon, and almonds?

The Moroccan couscous variation topped with onions, raisins, cinnamon, and almonds is couscous tfaya. Its defining feature is the contrast between savory steamed semolina and a sweet, aromatic garnish.

Tfaya is a Moroccan topping or sauce built around caramelized onions and raisins, usually seasoned with cinnamon and sometimes honey or other sweet spices. In couscous tfaya, the garnish is spooned over couscous, often with meat such as chicken or lamb, and finished with toasted almonds. The result is both a main course and a showcase of Morocco’s sweet-savory cooking style.

A common mix-up is treating tfaya as another name for couscous itself. Couscous refers to the steamed semolina granules, while tfaya describes the particular onion-and-raisin preparation placed on top. Moroccan couscous is also widely served with vegetables and broth, especially the famous seven-vegetable style. Couscous belongs to the wider Maghreb, but tfaya is especially associated with Moroccan cuisine.